5 medium strawberries, hulled
1 tbsp grainy mustard
1 tbsp honey
1 tbsp fresh lemon juice
3 tbsp apple cider vinegar
¼ cup olive oil
Salt and pepper
6 cups crisp salad greens, such as romaine or baby spinach
1 cup corn kernels
2 oz goat cheese, crumbled (about ½ cup)
¼ small red onion, thinly sliced
1 avocado, peeled, pitted and cubed
1¾ cups , hulled and quartered strawberries
2 cups chopped cooked chicken
4 hard boiled eggs, peeled and sliced
4 slices bacon, cooked and crumbled
1. Dressing: Purée strawberries, mustard, honey, lemon juice, vinegar and olive oil in small food processor or blender. Season dressing with salt and pepper.
2. Toss greens with half of the dressing. Arrange greens on small platter and top with rows of corn, cheese, onion, avocado, strawberry, chicken, eggs and bacon. Drizzle with remaining dressing and serve.
You need 2 cups of quartered strawberries in total for the salad so here’s a handy ratio:
2 cups sliced strawberries = ¾ lb = 1 pint
Also, add a few basil leaves to the greens for a nice addition.
Nutritional information is available at Produce Made Simple.